Journal List > Korean J Nutr > v.45(4) > 1043940

Korean J Nutr. 2012 Aug;45(4):336-346. Korean.
Published online August 31, 2012.
© 2012 The Korean Nutrition Society
A comparison of health related habits, nutrition knowledge, dietary habits, and blood composition according to gender and weight status of college students in Ulsan
Hye-Kyung Kim, Jin-Hee Kim and Hyun-Kyung Jung
Department of Food and Nutrition, University of Ulsan, Ulsan 680-749, Korea.

To whom correspondence should be addressed. (Email: )
Received March 08, 2012; Revised April 09, 2012; Accepted June 07, 2012.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study was carried out to obtain information related to life styles, nutrition knowledge, and dietary habits according to gender and weight status of college students in Ulsan. The subjects were 324 college students (144 males, 180 females), and they were divided into three groups based on BMI. The average BMI was 21.0 kg/m2, and the BMI of underweight, normal, and overweight students were 15.4%, 63.0%, and 21.6%, respectively. Among the male students, 0.1% and 34.0%, and among the female subjects, 27.2% and 11.7%, were included in the underweight and overweight groups, respectively. For dietary habits, the rate of skipping breakfast (34.9%) was considerably higher than those skipping lunch and dinner. Overall, the nutrition knowledge score, which was assessed by 15 questions, was somewhat low (44.9/100), yet, it was higher in females than in male students. There were significant differences among gender and weight status in several items of dietary habits such as the speed of eating meals, consuming breakfast on a regular basis, and sleeping hours. 40% of the subjects had appropriate knowledge about high calorie foods with low nutritional value. In the blood analysis of the subjects, males had higher hemoglobin levels than females. Further, more females were included in the risk group of Hb, total cholesterol, and LDL. These results suggest that in order to develop nutrition education programs for college students, differences between gender and weight status, dietary habits, and nutrition knowledge level should be considered.

Keywords: health related lifestyle; nutrition knowledge; dietary habits; blood composition; college students


Fig. 1
Dieting method of the subjects.
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Table 1
Antropometric measurements of the subjects
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Table 2
Subjective weight status and BMI status by gender (n(%))
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Table 3
Subjective weight status and BMI status (n (%))
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Table 4
Dieting experience and purpose of the subjects by weight status (n (%))
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Table 5
Health related habits by weight status (n (%))
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Table 6
Nutrition knowledge score of the subjects by weight status
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Table 7
Nutrition knowledge score by gender
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Table 8
Dietary behaviors of the subjects by weight status (n (%))
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Table 9
Food habit score of the subjects
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Table 10
Blood composition of the subjects
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Table 11
Hb level and serum lipids of the subjects (n (%))
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